Chocolate Mocha Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment; grease parchment and lightly flour or dust with cocoa powder.

Mix dry ingredients

In a large bowl, whisk together 3 cups flour, 2.25 cups granulated sugar, 0.75 cup cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk together 3 eggs, 1 cup whole milk, 1 cup buttermilk, 0.5 cup vegetable oil and 2 tsp vanilla until smooth.

Add hot liquids

Dissolve any remaining lumps by mixing 1 cup hot brewed espresso with 0.5 cup hot water. Slowly add the hot espresso mixture to the wet ingredients while whisking (the batter will be thin).

Combine batter

Add the wet mixture to the dry ingredients and mix with a stand mixer or by hand just until combined and smooth, scraping the bowl once. Do not overmix.

Bake

Divide batter evenly among prepared pans. Bake 25–30 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs. Baking time will vary by oven.

Cool

Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely. Trim domes if needed to create flat layers before assembling.

Bloom espresso

Dissolve 2 tbs instant espresso powder in 2 tbs hot water; set aside to cool to warm.

Cream butter

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups room-temperature unsalted butter on medium speed until smooth and pale, about 3–4 minutes.

Add sugar and flavor

With the mixer on low, gradually add 6 cups confectioners' sugar, about 1 cup at a time, to avoid a cloud of sugar. Once incorporated, add the cooled espresso mixture, 2 tsp espresso liqueur (if using), 0.25 tsp salt and 4 tbs heavy cream. Increase speed to medium-high and beat 2–3 minutes until very light and fluffy. Adjust consistency with more cream (1 tbs at a time) if too stiff, or a little more powdered sugar if too thin. Taste and adjust salt/espresso as needed.

Make filling

In a small saucepan, whisk together 0.25 cup granulated sugar and 1 tbsp cornstarch. Stir in 0.5 cup heavy cream and 1 tbsp instant espresso powder until smooth. Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil, about 3–5 minutes. Boil 30–60 seconds while whisking, then remove from heat and whisk in 2 tbsp unsalted butter until melted and smooth.

Cool

Transfer filling to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until cool but spreadable, about 1 hour. If it becomes too firm, let it sit at room temperature until easily spreadable.

Chop chocolate

Place 10 oz chopped chocolate in a heatproof bowl.

Heat cream

In a small saucepan, heat 1 cup heavy cream until it just begins to simmer and small bubbles form at the edges; do not boil.

Combine and emulsify

Pour hot cream over chocolate and let sit 1–2 minutes. Gently whisk from the center outward until glossy and smooth. Stir in 1 tbsp unsalted butter for extra shine, if using. Let ganache cool at room temperature until it thickens to a pourable but slightly thick consistency (about 20–40 minutes depending on room temperature). For a thicker spreadable ganache, chill and whisk before use.

Level and base coat

Place one cake layer on a cake board or serving plate. Spread a thin crumb coat of espresso buttercream (about 1/2–3/4 cup) on the layer to help crumbs. Use a small offset spatula to smooth. Refrigerate 10 minutes to set the crumb coat.

Fill

After crumb coat sets, place first layer back down and spread about 3–4 tablespoons of the cooled espresso filling evenly over the layer, leaving a 1/2-inch border to prevent squeeze-out. Pipe or spread a 1/4–1/2-inch dam of buttercream around the edge (optional) to hold the filling. Repeat with second layer and remaining filling, then top with final cake layer.

Frost

Apply a generous layer of espresso buttercream around the top and sides of the stacked cake (reserve about 1–1.5 cups buttercream for decoration). Use a bench scraper and offset spatula to smooth sides and top. Chill 15–20 minutes to set slightly.

Pour ganache

When ganache is slightly thick but still pourable, pour or spoon it over the center of the chilled frosted cake and gently spread toward the edges, allowing some to drip down the sides for a controlled drip. If you want a thicker drip, chill cake briefly and apply another layer of cooler ganache.

Decorate

Pipe rosettes or dollops of the reserved espresso buttercream around the top edge, place chocolate shavings/curls in the center and around the base as desired. Garnish with espresso beans or chocolate-covered espresso beans and dust lightly with cocoa powder or sprinkles if desired.

Chill and serve

Chill the cake 30 minutes to set the ganache and buttercream. Bring to room temperature 20–30 minutes before slicing for best texture. Store leftovers refrigerated up to 4 days; bring to room temperature before serving.